Pineapple Coconut Ice Cream Recipe

I love eating at P.F. Changs. I always order the same few things from their menu – Egg Rolls and Banana Spring Rolls with the Pineapple Coconut Ice Cream. It’s always fun to try and recreate our favorite restaurant dishes at home, like the Cracker Barrel Double Fudge Coca Cola Cake I shared a few years back. After a couple of failed attempts we came up with an ice cream recipe that comes pretty darn close to the Pineapple Coconut Ice Cream at P.F. Changs.

ingredients:

3/4 cup coconut milk
3/4 cup whole milk
1/4 cup sugar
Pinch of salt
5 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup pineapple juice
1 tsp. coconut extract
1 (8 ounce ) can crushed pineapple, drained of all juice
1/3 cup shredded coconut, plus more for toasting

directions:

1. In a medium sauce pan on medium low heat, add whole milk, coconut milk, salt and sugar. Whisk until combined. Let the mixture simmer until hot, but not boiling. Whisk the mixture occasionally.

2. In a medium bowl, add the egg yolks and whisk until combined. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Be sure not to rush combining these ingredients, or you might end up with scrambled eggs. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, occasionally whisking.

3. In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk until combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store in the refrigerator overnight until completely chilled.

4. Once the mixture has chilled completely, add it to an ice cream maker and follow the manufacturer’s instructions. It’s important that all of your ingredients be very cold. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, 3 to 4 hours. Optionally, top with toasted coconut flakes.

I made a couple batches of this ice cream for my Grandson’s birthday last week and it was a big hit with everyone. What restaurant favorite do you like to make at home?

You might also enjoy this Pineapple Coconut Crisp recipe.

Pineapple Coconut Ice Cream Recipe

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Ingredients

  

• 3/4 cup coconut milk
• 3/4 cup whole milk
• 1/4 cup sugar
• Pinch of salt
• 5 egg yolks
• 1 14 ounce can sweetened condensed milk
• 1/2 cup pineapple juice
• 1 tsp. coconut extract
• 1 8 ounce can crushed pineapple, drained of all juice
• 1/3 cup shredded coconut plus more for toasting

Instructions

 

• 1. In a medium sauce pan on medium low heat, add whole milk, coconut milk, and sugar. Whisk until combined. Let the mixture simmer until hot, but not boiling. Whisk the mixture occasionally.
• 2. In a medium bowl, add the egg yolks and whisk until combined. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Be sure not to rush combining these ingredients, or you might end up with scrambled eggs. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, occasionally whisking.
• 3. In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk until combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store in the refrigerator overnight until completely chilled.
• 4. Once the mixture has chilled completely, add it to an ice cream maker and follow the manufacturer’s instructions. It’s important that all of your ingredients be very cold. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, 3 to 4 hours. Optionally, top with toasted coconut flakes.

Tried this recipe?Let us know how it was!

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